Submitted by: Tulkoff
Try our tangy, slightly salty Pasta Puttanesca for a taste of Italy at home.
4 Tbsp Extra virgin olive oil
1 Onion, finely chopped
2 tsp Tulkoff Garlic in Water
4 Anchovy filets, chopped
1/2 tsp Red chili flakes
2 tsp Capers
1/2 cup Black or kalamata olives, coarsely chopped
1 large can (14 oz.) Diced tomatoes
1 tsp Sugar
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1 box Spaghetti pasta, cooked and drained
Shaved Parmesan cheese, for garnish
Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 5 minutes or until onions are translucent. Add anchovies and cook for another minute; add chili flakes, capers, olives, tomatoes, sugar, salt and pepper and bring to a boil. Reduce heat and simmer for 20 minutes.
Pour sauce over cooked pasta and toss, top with shaved Parmesan and serve!